The big reason I went to Pyeongan Myeonok was that it is corkage free.. but the food turned out to be pretty good too.
The place
They say it has 62 years of history, but it turns out they were in business elsewhere and moved here. The original name was Dongsin Tteokgalbi, which was then changed to Dongsin Myeongga, and changed again to Pyeongan Myeonok, as far as I can tell. Either way they must have the skills, which is why they picked up a Blue Ribbon and got selected for the Hundred-Year Store list. That said, they have not been doing naengmyeon all that long.. so if anything, the meat dishes feel dependable, but whether the naengmyeon is any good is something you only find out by eating it.
The menu
The usual menu of a naengmyeon place.
The menu
There is eobok jaengban, and jeyuk, and suyuk as well. As far as I know, they will also make tteokgalbi for you if you call ahead.
Side dishes
Nothing out of the ordinary.
Jeyuk
The quality of the jeyuk is really good. This would be just the thing to drink to.
Mandu
This is worth eating too.
Baekkyung
I brought this one in myself, and it goes well with Korean food.
Chateau Smith Haut Lafitte
An old bottle of a grand cru from the Graves region of Bordeaux. A 2004 counts as an old vintage by now. Wines this old do need to be handled with some care. All that aging leaves sediment, so you let it settle first, filter it gently through a decanter, and leave it for a few hours, and only then does it show its truly elegant side.. the gathering that day was not really that sort of occasion, but I could still see the powerful side of an old Bordeaux.. For a wine over 20 years old, having been kept this well is a piece of luck..
Bulgogi
This did not look like the usual cut I know for bulgogi.
Eobok jaengban
This one tasted good
Bulgogi finished off with rice
Bulgogi is only complete once you add noodles or rice at the end.
Triple C wine
This is the sort of gathering where the wine just keeps coming.. so I drank well.
Naengmyeon
Finally, the naengmyeon came out last. And considering how worried I was, it turned out perfectly respectable. I am not sure it is worth a special trip, but the taste is good enough for a quiet meal nearby, or for a drink alongside your food. The touch you build up over the years does not go anywhere, it seems..
I do not know the exact circumstances, but they changed the name, changed the menu, and even changed the location, so I am not sure it is right for the Blue Ribbon to carry straight over.. I do understand that running your own business is brutal.. Looking at things like this, rating restaurants is not an easy job either..
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